Jamaican Style Liver & Onions

So Liver & Onions is another popular dish that is cooked in different ways depending on the country. Liver is considered an organ meat and is not liked by everyone. However, there are still some people who love it.

I know here in Jamaica and other Caribbean countries it is quite popular. We mostly prepare it for breakfast where it is served with different sides such as boiled green bananas, yam, roast breadfruit, ripe plantains or green or my favorite, fried dumplings.

However, I know in other countries it may be server with boiled potatoes, rice or other sides.  In my home we make this maybe once every 6 weeks as a big weekend breakfast.

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My Liver is usually sliced thin for faster cooking, which is so much easier with a nice sharp knife like my Cusinart which comes separately or in sets, along with a good cutting board.

It is  seasoned with a combination of salts and black pepper, a couple fresh natural seasonings, a little oyster and soy sauce, and a piece of scotch bonnet pepper. It is then left to marinate at least a few hours or overnight.

It is important not to overcook your liver or it will become too tough, so I make sure the pan and oil gets very hot and after adding the liver, I stir fry it for just a few minutes until no longer pink. This is also when I add my tomatoes & onions and season to taste if needed as well as adding a little water for gravy which is a must! Hope you give this version a try and enjoy.

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Jamaican Style Liver & Onions

Prep Time 15 minutes

Total Time 20 minutes

Servings 6

Author Dianne

Ingredients

• 1- 1 1/2 lb. Liver
• 1 tsp. Garlic Salt
• 1 tsp Season Salt
• 1/4 tsp. Black Pepper
• 1/2 tsp. Sugar
• 3 cloves Garlic minced
• 1 stalk Scallion cut fine
• 3 sprigs Fresh Thyme Leaves
• 1 1/2 Tbsp. Dark or Mushroom Soy Sauce
• 1 Tbsp. Oyster Sauce
• 1/2 Scotch Bonnet Pepper minced
• 2 Tbsp. Oil
• 1/3 cup Tomatoes diced
• 1/2 cup Onion sliced horizontally
• 1/4 cup Green Bell Pepper diced

Instructions

1. Rinse liver in diluted water and a little vinegar. Slice thin.

2. Season with above ingredients up to the scotch bonnet pepper. Mix well in a medium seasoning bowl, cover and marinade in the fridge at least a couple hours or overnight.

3. When getting ready to cook, cut up onions, green pepper and tomatoes.

4. When ready to cook, heat a large skillet on high heat for about 2 minutes, add oil and heat another 2 minutes, when hot enough, add all liver at once and continue stir frying for about 3 - 4 minutes. Add tomates, green pepper and oinions and a little water if needed.

5. Season to taste adding a little more of what you desire. Remove from heat. Best served immediately.